Easy Vanilla French Beignets

There is one very important rule when eating a beignet: do not wear black! If you aren't covered in a cloud of powdered sugar by the last bite, you didn't do it right. These Vanilla French Beignets are my way of transporting my family straight to a bustling New Orleans café without leaving our Florida kitchen. We are making those famous, pillowy squares of fried dough that are crisp on the outside, incredibly airy on the inside, and buried under a snowstorm of sugar. It's the messiest, happiest breakfast you will ever eat.

These authentic Vanilla French Beignets are made with a simple yeast dough that rises beautifully, creating that light, airy interior with a crispy outside that makes beignets so irresistible. The warm milk and active dry yeast dough rises into soft, pillowy squares that fry up golden brown with a cloud-like texture. They're infused with fragrant vanilla and finished with a generous dusting of powdered sugar. Serve them warm with coffee or café au lait for a classic café-style French pastry experience right at home. This easy beignets recipe uses standard pantry ingredients and delivers freshly fried, tender Vanilla French Beignets that rival any New Orleans bakery.

Jump to:

• Why You'll Love These Vanilla French Beignets
• Ingredients for Vanilla French Beignets
• How to Make Vanilla French Beignets
• My Top Tips for Perfect Vanilla French Beignets
• Little Moments in the Kitchen
• Substitutions for Vanilla French Beignets
• Variations on Vanilla French Beignets
• Equipment for Making Vanilla French Beignets
• Storage Tips for Vanilla French Beignets
• Adam's Tip for Vanilla French Beignets
• FAQ About Vanilla French Beignets
• Conclusion
• Related
• Pairing
• recipe

Why You'll Love These Vanilla French Beignets

• Easier than you think. This beignet recipe uses simple, everyday ingredients like flour, sugar, butter, eggs, milk, and vanilla. The dough comes together quickly, and the frying process is straightforward.
• Light, airy, and pillowy soft. These Vanilla French Beignets have that signature cloud-like texture with a crispy golden exterior and a tender, fluffy interior. They practically melt in your mouth.
• Perfect for special mornings. Whether it's a lazy weekend breakfast, a holiday brunch, or a celebration, these vanilla-infused fried dough squares feel special and indulgent without being overly complicated.

Ingredients for Vanilla French Beignets

This recipe makes about 24 Vanilla French Beignets, perfect for sharing with family or freezing extras for later. The dough is soft, easy to work with, and smells absolutely heavenly as it rises.

What You'll Need

For the Beignet Dough:

• 1 cup whole milk, warmed to about 110°F
• ¼ cup granulated sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 large eggs, beaten
• ¼ cup (½ stick) unsalted butter, melted and cooled slightly
• 1 tablespoon pure vanilla extract
• 4 cups all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• Vegetable oil or canola oil (for frying)

For the Topping:

• 1 to 2 cups powdered sugar (for dusting)

Why These Ingredients Matter

• Yeast creates the light, airy texture. Active dry yeast makes the dough rise and creates those beautiful air pockets that give Vanilla French Beignets their signature pillowy softness.
• Vanilla adds warmth and sweetness. Pure vanilla extract infuses the dough with a subtle, fragrant sweetness that makes these beignets truly special.
• Milk and butter make the dough tender. The warm milk activates the yeast, and the butter adds richness and tenderness to the dough, ensuring a soft, melt-in-your-mouth texture.

How to Make Vanilla French Beignets

Step-by-Step Directions

1. Activate the yeast. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy and bubbly. This means the yeast is active and ready to work.
2. Mix the wet ingredients. Add the beaten eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until smooth.
3. Add the dry ingredients. Add the flour and salt to the bowl. Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. You may need to use your hands to bring the dough together.
4. Knead the dough. Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
5. Let the dough rise. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.
6. Roll out the dough. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about ¼-inch thick. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares.
7. Heat the oil. Pour about 3 inches of vegetable oil into a large, deep pot or Dutch oven. Heat the oil to 350°F to 360°F. Use a deep-fry or candy thermometer to monitor the temperature.
8. Fry the beignets. Carefully drop 3 to 4 dough squares into the hot oil, making sure not to overcrowd the pot. Fry for 1 to 2 minutes per side, until the Vanilla French Beignets are golden brown and puffed up. Use a slotted spoon to flip them halfway through.
9. Drain and dust with powdered sugar. Remove the beignets from the oil and place them on a paper towel-lined plate to drain. While they're still warm, generously dust them with powdered sugar.
10. Serve warm. Serve the Vanilla French Beignets immediately while they're still warm and fluffy. They're best enjoyed fresh with a cup of coffee or café au lait.

Quick Tip: Keep the oil temperature consistent at 350°F to 360°F. If the oil is too hot, the beignets will brown too quickly on the outside before cooking through. If it's too cool, they'll absorb too much oil and become greasy.

Little Moments in the Kitchen

The first time I made these, Adam stood next to me at the stove, watching the dough squares puff up in the hot oil. His eyes went wide. "Mom, they're inflating like balloons! Are they going to pop?" I laughed and told him that's exactly what makes beignets so magical.

When I handed him the first warm beignet, dusted generously with powdered sugar, he took a bite and immediately got a white sugar mustache. "This tastes like a cloud made of donuts," he said seriously. Grandma Viola peeked over and smiled. "That's exactly what beignets are, sweetheart. Little clouds of happiness."

If you love light, fluffy breakfast treats like this, you'll also want to try our Greek Yogurt Bagels. They're another family favorite.

Substitutions for Vanilla French Beignets

• Milk: Use almond milk, oat milk, or another dairy-free milk if needed. Just make sure it's warmed to about 110°F to activate the yeast.
• Butter: Swap with coconut oil or a vegan butter substitute for a dairy-free version.
• All-purpose flour: You can use bread flour for a slightly chewier texture, or try a gluten-free all-purpose flour blend for gluten-free vanilla French beignets.
• Vanilla extract: Use vanilla bean paste or the seeds from one vanilla bean for an even richer vanilla flavor.

Variations on Vanilla French Beignets

• Lavender Vanilla Bean French Beignets: Add 1 tablespoon of dried culinary lavender to the warm milk and let it steep for 10 minutes. Strain out the lavender before adding the yeast. Use vanilla bean paste instead of extract for extra vanilla flavor in your Vanilla French Beignets.
• Chocolate-Filled Beignets: After frying, use a piping bag to inject Nutella or chocolate ganache into the center of each beignet.
• Cinnamon Sugar Beignets: Skip the powdered sugar and toss the warm beignets in a mixture of granulated sugar and cinnamon.
• Lemon Vanilla Beignets: Add the zest of one lemon to the dough along with the vanilla extract. Dust with powdered sugar mixed with a little lemon zest.
• Savory Herb Beignets: Omit the sugar and vanilla. Add 2 tablespoons of chopped fresh herbs (like rosemary or thyme) and ½ cup grated Parmesan cheese to the dough. Serve with marinara sauce for dipping.

If you love sweet breakfast pastries, try our Apple Cinnamon Cottage Cheese Bake. It's another cozy favorite.

Equipment for Making Vanilla French Beignets

• Large mixing bowl: For making and rising the dough.
• Rolling pin: To roll out the dough into an even rectangle.
• Sharp knife or pizza cutter: For cutting the dough into squares.
• Large, deep pot or Dutch oven: Essential for frying. You'll need at least 3 inches of oil.
• Deep-fry or candy thermometer: To monitor the oil temperature and ensure perfectly fried Vanilla French Beignets.
• Slotted spoon or spider strainer: For safely flipping and removing the beignets from the hot oil.

Storage Tips for Vanilla French Beignets

• Best served fresh. Vanilla French Beignets are best enjoyed warm, straight from the fryer. They lose their crispy exterior as they cool.
• Refrigerator: Store leftover beignets in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5 to 7 minutes to crisp them up again.
• Freezer: Freeze unfilled, fried beignets in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven for 10 to 12 minutes, then dust with fresh powdered sugar.
• Pro Tip: You can also freeze the unfried dough squares. Place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding an extra minute or two to the frying time.

For more delicious breakfast ideas, check out our Blueberry Protein Muffins. They're perfect for busy mornings.

FAQ About Vanilla French Beignets

Conclusion

So, grab plenty of napkins (you're going to need them!) and embrace the sugar cloud. I hope this messy, joyful tradition brings a little bit of that jazz-filled, New Orleans magic right to your breakfast table.

If you try this Vanilla French Beignets recipe, let me know how it turns out! And if you experiment with any fun variations, I want to hear about it. For more delicious breakfast inspiration, check out our Breakfast Sweet Potato. Tag me on social media or leave a comment below. Happy cooking, and enjoy every fluffy, sugar-dusted bite!

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Pairing

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